GLUTEN-FREE CHOCOLATE, HAZELNUT AND SOUR CHERRY CAKE
I’ve been making this cake for many years now and I can’t quite remember from where the recipe originated.
What I do know is that it is very well liked and often ‘just another small slice, please’ is guiltily requested.
To decorate, either go the full bling by applying some gold leaf to the ganache frosting or simply dust with icing sugar.
I hope you enjoy it as much as I do,
Caren.
CHOCOLATE, HAZELNUT AND SOUR CHERRY CAKE
Serves 10-12
210 gm unsalted butter
210 gm caster sugar
4 eggs
250 gm roasted and skinned hazelnuts
110 gm dark couverture chocolate buttons or pieces
2 tablespoons milk
1 teaspoon pure vanilla extract
1 teaspoon ground cinnamon
1.5 teaspoons baking powder
60 gm cornflour
1 680 gm jar pitted sour cherries, drained, liquid discarded
Simple Ganache (see below) or icing sugar
Edible gold leaf, optional
Preheat oven to 175°C. Grease the side and base of a 23cm cake tin and line with baking paper.
Cream the butter and sugar in an electric mixer for about 5 minutes until light and creamy.
Add eggs one at a time and beat well after each addition.
Grind the nuts and chocolate in a food processor until a coarse meal is formed. Do not over process as you do not want to turn it into a paste.
Stir the nut and chocolate mixture into the butter mixture. Stir in milk and vanilla. Fold in the cinnamon, baking powder and corn flour. Fold in the drained cherries.
Transfer to the prepared cake tin and smooth the top. Cook for 60 minutes. The cake should be moist but not wet at this stage.
After 5 minutes turn out the cake onto a cake rack so the bottom of the cake is now the top. Remove the paper. Press a piece of kitchen paper onto the cake to blot any excess butter. Allow to cool before coating with the ganache, or dusting with icing sugar.
Set aside for at least an hour to allow the ganache to set and before applying the gold leaf, if using.
Store in an airtight container in a cool place. The cake will keep well for a few days. If you want to keep it longer then store in the fridge but take it out of the fridge at least an hour before serving.
TIPS:
If using the gold leaf we find it best to expect a less than perfect placement of the leaf (unless you are a professional gilder) but it will still look celebratory and a bit decadent. Abstraction is good!
In the photo above we also used some edible gold ‘dust’. Both the dust and the leaf are available from specialty baking supply shops. There are many on the web and they often include technique instructions for more precise placement of the leaf.
Simple Ganache
180 gm couverture dark chocolate
120 ml milk
Gently heat the chocolate and milk in a small saucepan, stirring to thoroughly combine. Transfer to a bowl and beat until cool. Pour the ganache over the top and sides of the cake. Spread and smooth with a small, angled metal spatula.